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Tandoor 2.0

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  • Dewesq55
    Founding Member
    • Jul 2014
    • 1596
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

      Thermometer:​​​​​​
      Fireboard with Drive cable and 20 CFM fan
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    Tandoor 2.0

    Some of you might remember that a few years ago I built a backyard tandoor oven out of terracotta pots and a large ceramic planter. It worked quite well, although there was a bit of a learning curve which I was still in the middle of. During the following winter, the cover I had on it failed. It got water in between the cooking chamber and the containment vessel, froze and the containment vessel cracked and collapsed. I have been wanting to build another one but the larger ceramic decorative planets used for the containment vessel are generally too expensive. This past weekend Ollie's was running a special on ceramic planters and I found a suitable one for $30. So today I started my second tandoor build. Here are some photos. I still have to add the insulation materials and some kind of ring to hold the insulation in and keep it from blowing away in a stiff breeze.

    Here are all of the materials needed to build it:
    Click image for larger version  Name:	IMG_20200601_173008-01.jpeg Views:	90 Size:	2.30 MB ID:	855661

    The little saucer pieces hold the bottom cooking pot up off of the bottom of the container. It also allows air flow.
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    Ventilation/intake holes drilled in the bottoms of the containment and cooking vessels:
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    The upper and lower pots stacked together. Three bottom had been cut off of the upper pot.
    Click image for larger version  Name:	IMG_20200601_193628-01.jpeg Views:	90 Size:	1.23 MB ID:	855665Click image for larger version  Name:	IMG_20200601_193707-01.jpeg Views:	91 Size:	618.2 KB ID:	855666
    Last edited by Dewesq55; June 10th, 2020, 01:41 PM.
  • Donw
    Club Member
    • Jul 2017
    • 2709

    #2
    Know that people use these ovens but never really thought about them.
    Several questions: 1: So you build a fire underneath and the heat rises into the oven? 2: What kind of vessel is the food placed, and how is it placed in the oven? 3: If you place the vessel in the oven do you elevate it somehow. Really curious about how it operates.

    Comment

    • Dewesq55
      Founding Member
      • Jul 2014
      • 1596
      • The Poconos, NEPA
      • Smoker:
        Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
        Masterbuilt 40.2" 1200W Electric Smoker
        Masterbuilt ThermoTemp XL Vertical Propane Smoker

        Gas Grill:
        BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

        Thermometer:​​​​​​
        Fireboard with Drive cable and 20 CFM fan
        ThermoWorks Mini Instant Read
        Lavaworks Thermowand Instant Read
        2 Maverick 733
        ThermoWorks IR-GUN-S Industrial Infrared Thermometer
        ThermoWorks ThermaPen Mk4 x 2
        Govee Bluetooth Thermometer

        Miscellaneous:
        Anova Sous Vide Immersion Circulator - 1st generation
        Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

        Favorite Beer:
        Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

        Favorite Spirit:
        Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions

        Favorite Wine:
        Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

        Favorite Meat(s):
        Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
        Chicken - Mainly the dark meat and wings
        Beef Ribeye steak

        Favorite Cuisine to Cook:
        Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

        Favorite Cuisine to Eat:
        Indian, followed closely by BBQ.

        Disqus ID:
        David E. Waterbury

      #3
      Donw - The whole thing is the oven. The outer vessel (the dark brown decorative planter in the photos) holds everything together. I have a planner stand which holds this pot up off the ground. Inside of it you put the 2 terracotta pots one upside down on the other with the bottom of it cut off. Those 2 pots together are the cooker vessel. The space between the ceramic pot and the terracotta pots is filled with insulation material, generally vermiculite and/or perlite. You light a charcoal fire in the bottom of the terracotta pots/oven. You get it very hot in there (700-800°F). The food (most of it) is put on skewers and set on them in the oven with the bottom resting on a ledge above the fire. The proteins are generally either cut small or slashed to let the heat get into the protein quickly. The other main food cooked in the tandoor is an Indian yeast bread called naan. The naan dough is rolled out then stretched into a teardrop shape and stick onto the side of the oven on the upper portion. It generally cooks in about 2 minutes.

      Comment

      • Dewesq55
        Founding Member
        • Jul 2014
        • 1596
        • The Poconos, NEPA
        • Smoker:
          Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
          Masterbuilt 40.2" 1200W Electric Smoker
          Masterbuilt ThermoTemp XL Vertical Propane Smoker

          Gas Grill:
          BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

          Thermometer:​​​​​​
          Fireboard with Drive cable and 20 CFM fan
          ThermoWorks Mini Instant Read
          Lavaworks Thermowand Instant Read
          2 Maverick 733
          ThermoWorks IR-GUN-S Industrial Infrared Thermometer
          ThermoWorks ThermaPen Mk4 x 2
          Govee Bluetooth Thermometer

          Miscellaneous:
          Anova Sous Vide Immersion Circulator - 1st generation
          Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

          Favorite Beer:
          Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

          Favorite Spirit:
          Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions

          Favorite Wine:
          Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

          Favorite Meat(s):
          Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
          Chicken - Mainly the dark meat and wings
          Beef Ribeye steak

          Favorite Cuisine to Cook:
          Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

          Favorite Cuisine to Eat:
          Indian, followed closely by BBQ.

          Disqus ID:
          David E. Waterbury

        #4
        Donw - here are a couple of pictures from my first transit showing the fire lit in the bottom and how hot it can get.
        Click image for larger version

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        Comment

        • Mr. Bones
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          #5
          This is definitely intriguin, though I'm ready fer bed, an not quite wrappin round th concept , jus yet, but I'll be back fer another perusal, later. Thanks fer sharin, Brother
          I Love learnin New stuff. Makes me wee lil brain happy.

          Comment

          • Henrik
            Founding Member - Moderator Emeritus
            • Jul 2014
            • 4067
            • Stockholm, Sweden

            #6
            Love this! I dig the simplicity. If you can, please share more pics as the build progresses. Thanks for sharing!

            Comment

            • Donw
              Club Member
              • Jul 2017
              • 2709

              #7
              Thanks for the lessons. Quite intriguing. We make naan here on a griddle, but while good it lacks something that we get in the purchased ones. Maybe it is the higher heat from a Tandoor.

              Comment


              • Donw
                Donw commented
                Editing a comment
                Funny, I though about joking that you should drop off some of your naan on your way to down to Chincoteague.🙂

              • Dewesq55
                Dewesq55 commented
                Editing a comment
                Donw - We are going back down to CIVA next week. Where are you in MD, if that's not too personal to ask?

              • Donw
                Donw commented
                Editing a comment
                I live right by the Maryland part of Assateague island. I live on the point of land at the extreme north end of Chincoteague Bay where it ends and divides into Newport Bay and Sinepuxent Bay. I can watch Wallops Island rocket launches from my front porch. As one service person told me last week, “You got to get lost first to find your house.”🙂 Dewesq55
                Last edited by Donw; June 3rd, 2020, 06:02 PM.
            • Skip
              Founding Member
              • Jul 2014
              • 3018
              • Blue Earth, Minnesota
              • MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

              #8
              This looks fun David. Please keep showing us as you go on cooking! Great post!

              Comment

              • fzxdoc
                Founding Member
                • Jul 2014
                • 4830
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                #9
                This looks great. What a nice Springtime project. I'm looking forward to hearing and seeing more about this setup.

                I googled and found another DIY Tandoor Oven project using clay pots here.

                Question: are those clay and ceramic pots and vermiculite food-safe at high heats? No outgassing? I know kiln temps are quite high, but wonder just the same. I used to bake bread in flower pots for fun before reading that not all pots were food safe. That's a different deal, I know, but it got me thinking about gases.

                Kathryn
                Last edited by fzxdoc; June 2nd, 2020, 07:14 AM.

                Comment


                • Dewesq55
                  Dewesq55 commented
                  Editing a comment
                  Kathryn: fzxdoc The truth is I can't be certain, but I believe them to be safe. The terra cotta pots aren't glazed. I have read conflicting information as far as heavy metals. Some articles say that inflated clay pots are generally safe. One article I read said you can't be sure. The insulation materials are not in contact with food. In any event, I believe they are safe. I saw an article where Jamie Oliver built one using clay flue pipe and vermiculite insulation.

                • fzxdoc
                  fzxdoc commented
                  Editing a comment
                  Nontheless, Dewesq55 , you've got a fun project there. I see that some home made tandoors have lava rock surrounds. If we had a real back yard instead of a forest I'd be walking in your footsteps. It looks like an interesting build and a fun way to cook.

                  Kathryn

                • Dewesq55
                  Dewesq55 commented
                  Editing a comment
                  fzxdoc - Generally the surrounds are there to keep the vermiculite/perlite insulation from blowing way. On mine, I have a "donut" of hardware cloth which sits on top of the insulation which I then cover with a good layer of landscaping river pebbles which holds everything in place.
              • Dewesq55
                Founding Member
                • Jul 2014
                • 1596
                • The Poconos, NEPA
                • Smoker:
                  Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
                  Masterbuilt 40.2" 1200W Electric Smoker
                  Masterbuilt ThermoTemp XL Vertical Propane Smoker

                  Gas Grill:
                  BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

                  Thermometer:​​​​​​
                  Fireboard with Drive cable and 20 CFM fan
                  ThermoWorks Mini Instant Read
                  Lavaworks Thermowand Instant Read
                  2 Maverick 733
                  ThermoWorks IR-GUN-S Industrial Infrared Thermometer
                  ThermoWorks ThermaPen Mk4 x 2
                  Govee Bluetooth Thermometer

                  Miscellaneous:
                  Anova Sous Vide Immersion Circulator - 1st generation
                  Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

                  Favorite Beer:
                  Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

                  Favorite Spirit:
                  Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions

                  Favorite Wine:
                  Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

                  Favorite Meat(s):
                  Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
                  Chicken - Mainly the dark meat and wings
                  Beef Ribeye steak

                  Favorite Cuisine to Cook:
                  Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

                  Favorite Cuisine to Eat:
                  Indian, followed closely by BBQ.

                  Disqus ID:
                  David E. Waterbury

                #10
                So, it took me longer than expected to get this finished. One of the pots I bought to make the liner had a long crack in it which I discovered after I cut the bottom off. The 14" terracotta pot I needed was hard to find around here for some reason. I finally got a replacement that doesn't have a crack. As an aside, the crack wasn't a deal breaker. These tandoors often develop cracks during use and they continue to function perfectly well. I just thought I'd rather start off with intact pots. I have learned a lot since my last tandoor about care and maintenance, and that includes ways to help avoid cracks.

                Anyway, while I was waiting for Lowe's to get more 14" pots in, I did some more research on DIY tandoors and got at least one good idea. This photo shows it. Instead of the small saucer pieces for the bottom pot to rest on, I cut a ring out of the bottom of the cracked pot and put that down first and placed the bottom put on it. This prevents the insulation material from migrating into the air space below the oven and keeps it contained. It also leaves all of the vent holes uncovered.
                Click image for larger version  Name:	IMG_20200609_145253-01.jpeg Views:	5 Size:	1.06 MB ID:	860033

                I also cut some notches in the top rim of the oven to keep the skewers in place and also allow the oven to be covered when the skewers are in it.
                Click image for larger version  Name:	IMG_20200609_145219-01.jpeg Views:	5 Size:	1.46 MB ID:	860034

                Then I broke out the welder and fabricated a wheeled base so I can move it around on the patio. My first one didn't have one and it was a real PITA to move.
                Click image for larger version  Name:	IMG_20200609_191658-01.jpeg Views:	5 Size:	1.28 MB ID:	860035Click image for larger version  Name:	IMG_20200609_191730-01.jpeg Views:	5 Size:	1.25 MB ID:	860036

                Here it is completed with the insulation and river pebble surround in place.
                Click image for larger version  Name:	IMG_20200610_125531-01.jpeg Views:	5 Size:	1.38 MB ID:	860037

                Unfortunately, I don't can't do a burn in since I'm going away for a few days and I wouldn't want to leave the oven unattended until the fire was completely out. You have to let it burn out on its own. You can't use any water to douse it. I also don't have a way to close down the air intake. I had one for my first tandoor and never used it, so I left it off this one.
                Last edited by Dewesq55; June 10th, 2020, 02:52 PM. Reason: Typos.

                Comment

                • hoovarmin
                  Founding Member
                  • Jul 2014
                  • 812
                  • Neptune Beach, FL
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                  #11
                  Fun!

                  Comment

                  • Donw
                    Club Member
                    • Jul 2017
                    • 2709

                    #12
                    Thanks again for this thread. It has been interesting and educational. Now I’m staring at that large bag of perlite I have sitting in the shed that I never opened and thinking about measuring some of the terra cotta pots sitting in there too.

                    Comment

                    • Greygoose
                      Club Member
                      • May 2019
                      • 533
                      • South Shore,MA

                      #13
                      I like it !!!!

                      Comment

                      • Troutman
                        Club Member
                        • Aug 2017
                        • 7089
                        • Republic of Texallence

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                        #14
                        Damn dude, I'm beyond impressed. This is very cool !!! Keep going ....

                        Comment

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                        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                        Use our links when you buy things

                        Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

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                        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                        Click here to see our list of Gold Medal Gifts


                        Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                        maverick PT55 thermometer

                        A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                        Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


                        If you have a Weber Kettle, you need the Slow 'N' Sear

                        slow n sear

                        The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

                        Click here for our article on this breakthrough tool


                        Bring The Heat With Broil King Signet's Dual Tube Burners

                        the good one grill

                        The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                        Click here to read our complete review


                        The Good-One Is A Superb Grill And A Superb Smoker All In One

                        the good one grill

                        The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                        Click here to read our complete review


                        Pit Barrel Cooker Smoker

                        Griddle And Deep Fryer All In One

                        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

                        Click here to read our detailed review and to order


                        Pit Barrel Cooker Smoker

                        The Pit Barrel Cooker May Be Too Easy

                        The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only $299 delivered to your door!

                        Click here to read our detailed review and the raves from people who own them


                        The Undisputed Champion!

                        thermapen

                        The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. Don't accept cheap substitutes.  Click here to read our test results and comprehensive review and why it won our Platinum Medal .


                        Compact Powerful Sear Machine For Your Next Tailgater

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                        Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                        Click here to read our detailed review and to order


                        The Cool Kettle With The Hinged Hood We Always Wanted

                        NK-22-Ck Grill

                        Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                        Click here for more about what makes this grill special


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                        G&F Suede Welder's Gloves

                        Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

                        If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

                        Click here to read our detailed review

                        Click here to order from Amazon


                        GrillGrates Take Gas Grills To The Infrared Zone

                        grill grates

                        GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

                        Click here for more about what makes these grates so special


                        PK 360 grill

                        Is This Superb Charcoal Grill A Kamado Killer?

                        The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

                        Click here to read our detailed review of the PK 360

                        Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


                        kareubequ bbq smoker

                        Our Favorite Backyard Smoker

                        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                        Click here for our review of this superb smoker


                        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                        masterbuilt gas smoker

                        The First Propane Smoker With A Thermostat Makes This Baby Foolproof

                        Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                        Click here to read our detailed review


                        Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                        fireboard bbq thermometer

                        With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

                        Click here to read our detailed review


                        Finally, A Great Portable Pellet Smoker

                        Green Mountain Davey Crockett Grill

                        Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                        Click here to read our detailed review and to order